How To make Creamy Raspberry Glazed Cheesecake
Cheesecake: 3/4 cup finely crushed graham cracker crumbs
2 tablespoons butter or margarine
melted
2 tablespoons sugar
1/4 teaspoon ground cinnamon
16 ounces cream cheese :
softened
3/4 cup sugar
1 teaspoon vanilla extract and grated lemon rind
3 eggs
1 cup sour cream
Raspberry Glaze: 10 ounces raspberries, frozen
thawed, drain, and reserve juice 2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons framboise or kirsch
clear raspberry cherry brandy
Preheat oven to 350 degrees. To prepare cheesecake, mix crumbs, melted butter, and sugar-cinnamon mixture. Press evenly and firmly over bottom of an 8 1/2 to 9-inch springform pan. Bake until lightly browned (8 to 10 minutes). Beat cream cheese until fluffy. Gradually beat in sugar; then beat in vanilla and lemon rind. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Pour mixture into cooled crust. Bake at 350 degrees until knife inserted near center comes out clean (50 to 60 minutes). Turn off oven and let cheesecake stand in oven with door ajar for 30 minutes. Cool. To prepare Raspberry Glaze, in a small saucepan combine juice with sugar, cornstarch, and about half of the berries. Bring to a boil, stirring, and cook until thickened and clear. Strain to remove seeds. To strained sauce add framboise and reserved berries. Cool to room temperature. Spread with Raspberry Glaze over cheesecake. Chill at least 3 hours or overnight.
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No Bake Passionfruit Cheesecake
No bake passionfruit cheesecake, with it’s soft, creamy filling, buttery cookie base and tart passionfruit jelly topping is the stuff of dreams. It’s so easy to make and you only need 7 ingredients. This recipe is so simple, sets to the perfect set-yet-creamy consistency and you can make it ahead of time. Buttery, no-bake cookie base, creamy, lightly passionfruit flavoured cheesecake filling, tangy, passionfruit jelly topping.
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Vanilla Cheesecake with Berry Compote | Gordon Ramsay
A true Christmas treat - an exciting and quick cheesecake with strawberry and blueberry compote.
From Gordon Ramsay’s The F Word
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How to make Classic NY Cheesecake | Raspberry NY Cheesecake Recipe
The authentic New York Cheesecake has a rich, creamy, dense filling and lots of jam topping. This is the best New York Cheesecake recipe I've ever had: it's classic, easy to make, incredibly creamy.. and with a layer of homemade raspberry jam. Say hello to your new favorite cheesecake recipe!
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Chocolate Brioche Rolls:
Glazed Lemon Pound Cake:
Pumpkin Crème Brûlée:
● Crust
2 ½ cups biscuits crumbs (250g digestive biscuits)
1 stick butter (120g)
● Cheesecake Filling
2 ¾ cups (630g) Philadelphia cream cheese
½ cup (100g) mascarpone cheese
1 cup (200g) granulated sugar
three medium eggs (150g)
one egg yolk (20g)
2 tbsp (30g) flour
2 tbsp (30g) lemon juice
lemon zest
vanilla extract
● Raspberry Coulis
½ cup (125g) raspberries
3 tbsp (40g) granulated sugar
½ tsp (2.5g) NH pectin
1 tsp (5g) lemon juice
Steps:
1. Preheat the oven to 356 °F (180°C).
2. Process the biscuits in a food processor until finely ground. Melt butter, pour it over the crumbs and mix until you get wet sand texture. Firmly press the crumbs down into the bottom and up the sides of the pan, it should almost reach the top.
3. For the filling, mix eggs, egg yolk and half the sugar. Separately mix cream cheese, mascarpone, the other half of sugar, lemon zest and vanilla. Mix on medium-low speed just until it’s smooth. Slowly add in the egg mixture in 3-4 batches. From time to time, scrape down the sides and bottom of the bowl. Add lemon juice and sifted flour. Wrap the outside of the springform pan (bottom and sides) with a large piece of foil. Pour hot water halfway up the side of the springform pan.
4. Bake for 15 minutes. Lower the temperature to 248 °F (120°C) and bake for one hour; the sides should be set and the center still slightly wobbly. Once it’s done, turn off the oven and leave it there until completely cooled. Refrigerate overnight.
5. For the Raspberry Coulis, heat raspberries and half the sugar. Mix pectin with the other half. When the raspberries reach 77-86°F (25-30°C) whisk in the pectin and sugar, boil one minute and add the lemon juice. Once cooled, spread a layer over the cheesecake.
6. Garnish with fresh raspberries and mint.
Tips:
1. When in doubt, “lower temperature, longer cooking time” is the secret for a cheesecake that does not crack.
2. If possible, bake it using a water bath.
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Mini White Chocolate Raspberry Cheesecake / No Bake / Easy Recipe
Mini White Chocolate and Raspberry Cheesecake Recipe / No Bake / Easy Recipe / ASMR cooking
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For 6 mini cheesecakes (8 x 4 cm)
The cookie base
110g cookies
30g almonds (chopped or processed)
50g white chocolate
3 tbsp milk
Cream cheese filling
200g cream cheese
150g white chocolate
210g heavy cream (50g warm to mix with white chocolate; and 160g cold heavy cream - whipped)
Raspberry jelly
150g raspberries
25g sugar
1 tbsp lemon juice
6g gelatine (bloomed)
Extra raspberries and blueberries for garnish
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Raspberry & White Chocolate Cheesecake Recipe | Mirror Glaze
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This could possibly be the best cheesecake ever! This cheesecake will have your guests asking for more. You don't need to bake it, super fast, super easy and tastes so light and creamy with a hint of raspberries and white chocolate finished with stunning mirror glaze. I'm such a fan of no-bake goodies, because they usually come together quickly and either get stuck into the fridge or freezer to set for a bit, and then voila: baked goods, minus the baking. Make this for someone special on this coming Valentines Day.
The BEST White Chocolate Raspberry Cheesecake - with raspberry sauce & whipped cream!
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The most delicious raspberry cheesecake ever!! My rich and creamy white chocolate raspberry cheesecake is what dessert dreams are made of it! This velvety cheesecake is made with a simple graham cracker crust and a creamy white chocolate cheesecake batter dotted with whole raspberries! To garnish the top and to add even more incredible flavor, I top this berry cheesecake with tart raspberry sauce and more berries! Make sure to serve each slice with a generous amount of whipped cream, too! This dessert recipe is perfect for the holidays!
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